Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening
Abstract Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant‐based proteins. To enter new application areas like the production of protein‐rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be impr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-09-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.452 |
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